Barbara I want to first apologize for not investigating this recipe further. I have been asked about "stuffed" cabbage rolls and replied so many time how unsafe they are that I didn't take the time to see that the recipe was basically cooked ground beef, sauce, and cabbage like a soup/stew in a jar. So I wanted you to know that first !

Cathy sent me the same exact recipe and this time I saw the word "unstuffed". I read the recipe, explained to her the adjustments and the canning process and below is the adaptations and picture of her finished product. Thank you Cathy for sharing this recipe and picture on the site. Again my apologize to Barbara!

Cooking: In a large skillet over medium heat add the ground beef and cook, stirring, until ground beef is no longer pink. Drain the ground meat and as an option rinse the meat with hot water to remove more fat using a colander. Clean the same pan and add onion till just tender. Add the garlic and continue cooking for 1 minute. Add the chopped cabbage, tomatoes, and the rest of the ingredients. Bring to a boil. Cover and simmer for 15 minutes, or until cabbage is wilted.

Filling the jars: On a dishtowel place your hot jars and using your funnel in each jar fill the jars to 1” headspace. Remove air bubbles and refill to the proper headspace if necessary. Taking a clean papertowel wet it with vinegar and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight". Processing: Make sure your rack is on the bottom of the canner and place the jars in the pressure canner. Lock the lid and turn up the heat bring the canner to a boil. Vent steam for 10 minutes, then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner). Process for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner). (Adjust pressure for altitude) When complete turn off the heat and let pressure return to zero naturally. Wait two minutes longer and open vent. Remove canner lid. Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning. Your food may still be boiling inside the jars. That is normal!Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal. Remove rings for storage. Labeling: Make sure to label your jars after they have cooled with the name of the recipe and the date canned. If you want to use the shrink labels in the picture you can order them Here!

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Altitude Adjustments

The gel point method is also noted in many cookbooks and is a process to test the gel of a jam, jelly or preserve. There are two methods of testing using a spoon or a plate.

SHEET TEST

Dip a cold metal spoon into the boiling soft spread. Lift the spoon and hold it horizontally with edge down so that the syrup runs off the edge. As the mixture cooks, the drops will become heavier and will drop off the spoon separately but two at a time. When the two drops join together and “sheet” off the spoon, the gel stage has been reached.

FREEZER TEST

Chill a small saucers in the freezer. Place a teaspoonful of soft spread on the chilled saucer and place in the freezer for 1 minute. Remove the saucer from the freezer and push the edge of the spread with your finger. A mixture that has reached the gel stage will be set, and the surface will wrinkle when the edge is pushed.